Chicken chow mein

Tender chicken in an aromatic oriental-inspired sauce with noodles and vegetables

ingredients

200g dried medium egg noodles

Low-calorie cooking spray

500g skinless and boneless chicken breasts, cut into thin strips

Bunch of spring onions, cut into 3cm lengths

1 large carrot, peeled and thinly sliced

250g broccoli, cut into small florets

225g can sliced bamboo shoots, drained

225g can whole water chestnuts, drained and sliced

1 small onion, sliced

½ red chilli, deseeded and finely chopped

3 large garlic cloves, finely chopped

25g root ginger, peeled and finely chopped

150g fresh bean sprouts, rinsed

&frac14 tsp Chinese five-spice powder

½ chicken stock cube, crumbled

4 tbsp light soy sauce

1 tbsp Chinese rice vinegar

method

Cook the noodles according to the pack instructions, drain and set aside.

Meanwhile, spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the chicken, stir-fry for 4-5 minutes, then transfer to a plate with a slotted spoon.

Spray the wok with more low-calorie cooking spray and add the spring onions, carrot, broccoli, bamboo shoots, water chestnuts, onion and a little water. Stir-fry for 2 minutes, then add the chilli, garlic and ginger and stir-fry for another 3 minutes.

Return the chicken to the wok and add the cooked noodles, bean sprouts and five-spice powder. Stir-fry for 30 seconds before adding 200ml water, the stock cube, soy sauce and vinegar and cook for 3 minutes or until everything is piping hot and the chicken is cooked through.

Tip: Serve with your favourite speed veggies.

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